Lemon Poppy Seed Loaf
Makes 1 loaf
Ingredients
- 2 cups (500 mL) Robin Hood® Best for Cake & Pastry Flour
- 1 cup (250 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 cup (50 mL) milk
- 4 eggs
- 2 tsp (10 mL) vanilla extract
- 1 cup (250 mL) butter, softened
- 1/4 cup (50 mL) poppy seeds
- 1 tbsp (15 mL) grated lemon rind
- Glaze:
- 1/2 cup (125 mL) granulated sugar
- 1/3 cup (75 mL) lemon juice
Directions
Step 1:
Preheat oven to 325ºF (160ºC). Lightly grease 9” x 5” (2 L) loaf pan.
Step 2:
Combine flour, sugar, baking powder, and salt in large mixer bowl; blend well.
Step 3:
Beat milk, eggs, and vanilla together in small bowl. Add half of egg mixture together with butter to dry ingredients and fouetter at medium speed for 1 minute, scraping sides of bowl occasionally. Pour in remaining egg mixture and fouetter 1 minute.
Step 4:
Stir in the poppy seeds and lemon rind. Spoon batter into pan. (The pan will be more than 3/4 full).
Step 5:
Bake in preheated oven for 65 to 75 minutes, or until toothpick inserted in centre comes out clean. Prepare lemon glaze while cake is baking.
Step 6:
Glaze: Heat sugar and lemon juice in small saucepan over low heat until sugar dissolves.
Step 7:
Pierce top of cake with fork or toothpick immediately after baking.
Step 8:
Brush glaze over top of hot cake while still in the pan.
Step 9:
Cool on rack for 15 minutes, then remove from pan. Cool completely.